Chicken under a 'brick'

Nothing but salt, pepper and oil!

When I think back to all the techniques and recipes I tried during barbecue season this year and last, I can't help but be saddened by all the missed opportunities for interesting posts! I didn't take any photos at all, so my leaping frog chicken with Argentine spice mix and chicken on a beer can recipes with many different variations remain memories. Of course, next summer I will document everything. 

One recipe I didn't get around to trying, however, I eventually tried at home last night with a modified technique. Chicken under a brick is well known and practical if you like your chicken crispy, really crispy. I remember watching a Michael Smith 'Chef at home' episode where he spatch-cocked a chicken and lay it in a frying pan with two bricks wrapped in foil on top. The chicken was the most appealing colour, reddish-brown with skin blisteringly crispy. I really wanted to try it, but without the foresight of resourcefulness, forgot about it because I couldn't get hold of a brick. 

The ingredients for the accompanying stir-fry. Broccoli, mushrooms, shallot, lotus root, chili, garlic and ginger with soy sauce and oyster sauce.

The technique. The chicken is in the larger pan, a piece of greaseproof paper laid on top with a smaller pan and a heavy object laid on top of that. This squishes the chicken down to create more surface pressure. It takes about 10 minutes either side for the chicken to get really brown.

Then I bought Jamie Oliver's magazine a few weeks ago and there it was, a technique using two frying pans, some greaseproof paper and a pestle and mortar, all of which I own. I set about making this with 3 chicken thighs, not marinating or saucing, just trying it as an experiment. There was one snag, I had bought skinless thighs, so in lieu of the crispy skin, would I get crispy flesh? Yes, dear reader, I got the most luscious chicken I've eaten in a while. The flesh was so well cooked it took on a golden-brown hue and was even a little tough to bite into, but the taste was incredible, as though the chicken had taken on some magical, char grilled savouriness through the technique of being pressed down flat. It just seemed to taste more, well, chickeny. All the meaty, savoury, crispness had been intensified, yet the flesh between the two surfaces remained moist and tender. A triumph! Now, I have marinating recipes in my head to try and can't wait to get a chance to try this on an actual barbecue.

Recipe : Chicken under a brick
1 double chicken breast or leg or whole chicken, spatchcocked (Cut down the backbone like a book and flattened out)
Salt and pepper to season
2 - 3 tbsp oil


Season your flattened chicken and set aside.
In a large frying pan, heat the oil over medium to high heat until hot.
Add the chicken, skin side down and place a piece of greaseproof or wax paper on top.
Place a smaller frying pan on top of the paper and weigh down with a heavy object like a brick or heavy pestle and mortar.
Reduce the heat to medium and let the chicken sizzle and cook for a time, depending on the size. (25 minutes or so for a whole chicken, maybe 10 for smaller pieces).
Remove the heavy object, the smaller pan and paper and turn the chicken over, (it should already be incredibly browned).
Replace the paper, small pan and heavy object and continue to cook for the same amount of time on the other side.